Reverse Sear Steak BGE: Mastering the Ultimate Technique

If you’re looking to achieve the perfect steak with a tender, juicy interior and a delectable crust, reverse sear steak BGE (Big Green Egg) is a cooking method that deserves your attention. This technique involves a two-step process: starting with a low and slow cook to evenly heat the steak, followed by a high-heat sear for that irresistible crust. Let’s dive into how you can master this culinary technique using the Big Green Egg.

The Basics of Reverse Searing on the Big Green Egg

Before you begin, select a high-quality steak, preferably one that’s at least 1.5 inches thick. Thicker cuts, like ribeye or New York strip, are ideal for this method. Now, let’s set up your Big Green Egg for the reverse sear process:

• Prep Your Grill: Start by setting up your Big Green Egg for indirect cooking. This means you’ll be using the convEGGtor or another heat deflector to create a zone without direct heat beneath the steak.
• Low-Temperature Cooking: Heat your BGE to a low temperature, around 225°F (107°C). This is crucial for cooking the steak evenly without overcooking the outside.
• Cook to Temperature, Not Time: Place the steak on the grill and cook until it reaches an internal temperature of about 10-15 degrees below your desired doneness. Use a reliable meat thermometer to monitor the steak’s temperature.

Transitioning to the Searing Phase

Once your steak has reached the target temperature during the low-temperature phase, it’s time to prepare for the sear. Here’s how:

• Remove and Rest the Steak: Take the steak off the grill and let it rest while you increase the temperature of your Big Green Egg. This step allows the steak’s juices to redistribute.
• Ramp Up the Heat: Remove the convEGGtor and open the vents to bring the temperature up to a high heat, around 500°F (260°C) or higher, for searing.

Perfecting the Sear

With your Big Green Egg now at a searing hot temperature, it’s time to add the finishing touches to your steak:

• Sear Each Side: Place the steak back on the grill and sear each side for about 1-2 minutes or until you’ve achieved a rich, caramelized crust.
• Monitor Closely: Keep a close eye on your steak as it sears. The high heat can char the steak quickly, so it’s important to achieve the perfect crust without burning it.

After searing, let your steak rest for a few minutes. This final rest is essential for a juicy, perfectly cooked steak. Slice against the grain to serve, and enjoy the fruits of your labor—a steak with the ultimate contrast of textures.

Tips for Success with Reverse Sear Steak BGE

Here are some additional tips to ensure your reverse sear steak BGE is a success:

• Patience is Key: The reverse sear method is not a quick process. Take your time and don’t rush the low and slow cooking phase.
• Use Quality Charcoal: High-quality lump charcoal will provide a consistent and clean-burning heat source for both phases of cooking.
• Experiment with Flavors: Consider using wood chips for added smoke flavor during the low-temperature phase. Hickory, mesquite, or cherry can complement the flavor of the steak.

Now that you’ve learned how to reverse sear steak on a Big Green Egg, you’ll be able to impress your guests and treat yourself to a restaurant-quality steak at home. Remember, it’s the control and precision of the reverse sear technique that brings out the best in your beef. Happy grilling!